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These luau-worthy Hawaiian goat mini-kebabs are courtesy of ABGA member Patricia Parson of Pendergrass, Ga. The recipe was originally printed in the March/April 2013 edition of The Boer Goat magazine.

Hawaiian Goat Mini-Kebabs


  • 1 LB boneless leg of goat, cut into ¾” cubes

  • 1 14-oz can pineapple chunks, each cut in half

  • 1 CUP Italian dressing

  • ¼ CUP melted butter

  • 1 clove garlic, minced

  • 3 slices bacon, cut into 1” pieces


  1. Combine cugoatgaot meat, Italian dressing, and garlic in a shallow dish; marinate 1 hour or overnight in the refrigerator.

  2. Place marinated goat cubes, bacon pieces, and pineapple chunks on mini-skewers or toothpicks.

  3. Brush skewers with melted butter.

  4. Broil 5-8” over a heat source for 5 minutes.

  5. Serve hot.

Makes 6 servings.



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